Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
This Rhubarb Apple Crisp recipe combines the tartness of fresh rhubarb with the sweetness of apples, creating a perfect balance of flavors. Topped with a golden, buttery oat crisp, this dessert is both comforting and delightful. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. Ideal for showcasing seasonal produce, this crumble is a fresh way to enjoy the unique taste of rhubarb in a classic dessert.
Ingredients
Pie Crust
- 10 tbsp Butter Unsalted, Cold
- 2 cups All Purpose Flour
- 1/2 tsp Salt
- Ice Water Enough to Bind
Crumble Topping
- 1/2 cup Oats Oatmeal, quick cooking
- 1/2 cup All Purpose Flour
- 6 tbsp Butter Unsalted
- 1/2 cup Sugar White
Rhubarb Apple Fruit Filling
- 3 cups Rhubarb chopped into 1/3 inch pieces, (see photo)
- 1 Apple (I prefer Grannysmith for baking) Peeled and grated, discard core
- 1 tbsp Orange Zest
- 2 tbsp Orange Juice Fresh, squeezed from 1 Orange
- 1 tbsp Minute Tapioca
- 1 tbsp Honey
- 1 tbsp Honey
- 1/2 cup Light Brown Sugar
- 1/2 cup White Sugar
- 1 tsp Vanilla Fresh from bean, Paste, or Extract, (if using fresh vanilla or vanilla paste use 1/2 tsp measurement)
Egg Yolk Wash
- 1 Egg Yolk
- 1 tsp Water
Instructions
Pie Crust
- First mix up the pie crust. In a large bowl mix flour and salt together. Slice butter into pieces and add to bowl.10 tbsp Butter, 2 cups All Purpose Flour, 1/2 tsp Salt
- Using a pastry cutter, large fork or your hands (this is actually my preferred method for making pie crusts) mix flour mixture and butter until crumbly, pea shaped pieces are formed.
- Add ice water to bind if necessary.Ice Water
- Roll dough out on floured surface and lay into pie dish.
Turn on Oven
- Turn oven on to 350 Fahrenheit and preheat
Mix Rhubarb Apple Fruit Filling
- In a large bowl, mix sliced rhubarb, orange zest, orange juice, honey, brown sugar, white sugar and grated apple. Add the minute tapioca last.
- Mix all ingredients together and put aside
Crumble Topping
- To mix the crumble topping: add ingredients into a medium bowl. Use a pastry cutter or large fork to mash the oats, flour, sugar and butter together, add the vanilla (paste, extract or freshly scraped from the bean) when the crumble is almost fully incorporated.
Assembling the Rhubarb Apple Crumble
- Layer the fruit filling into waiting uncooked pie crust, making sure to spread evenly across the bottom.
- Spread the crumble topping over the fruit filling. Make sure to pile high from the center of the pie and leave some space near the outer edges of the pie.
- Carefully bend the outer edges of the pie crust over the crumble, creating a seal.
Finishing Touches
- Whisk egg yolk and water together in a small bowl. Using a pastry brush, brush the egg wash over the outer edges of the pie. Sprinkle lightly with sugar.
Bake
- Bake Rhubarb Apple Crumble for 45 minutes at 350 degrees.
- Let cool slightly and serve with whipped cream or vanilla ice cream.
Storage
- You can store this Rhubarb crumble for up to 5 days in the fridge or wrap and store in freezer for 2 weeks. To defrost: place in fridge overnight. I recommend popping in the oven ( set the temperature to low 250 degrees) for 20 minutes before serving) if you are storing this Rhubarb Crumble in the freezer for an extended period of time.
Nutrition
Serving: 8slicesCalories: 441kcalCarbohydrates: 102gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 819mgPotassium: 209mgFiber: 3gSugar: 43gVitamin A: 91IUVitamin C: 9mgCalcium: 177mgIron: 3mg
Tried this recipe?Let us know how it was!